Stuffed pork loin

Make the cornbread dressing according to the package instruction or make one from scratch.

Set aside to chill. Next, using a sharp knife cut the pork loin starting at on end and role few degrees with each long cut across until the pork loin flats out. Pound the pork with a meat mullet to create an even surface. Place the dressing in a thin layer across the park to cover each area. Put the spinach leafs next, sun dried tomatoes, sprinkle salt, pepper, parmesan cheese, garlic and minced onion on top of the pork

Roll the pork into a roulade and secure with butcher rope. Rub with olive oil, salt, pepper, garlic and cook in a preheated oven (Cook slow, no more than 300F) use a thermometer to check for 180F to make sure is fully cooked. All stuffed meats are cooked to 180F

Let it rest for 15 minutes before carving. serve with a sauce or gravy.